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1
Preheat the oven to 180 Celcius.
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2
Cream the butter and sugar together in a large mixing bowl until completely combined. Crack in the eggs, one at a time, and fold into the mixture. Sift in the flour, a little at a time, and stir until completely combined.
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3
The mixture should be at 'dropping consistency,' i.e. when you hold a dollop on the spoon vertically (over the bowl!), the mix drops off the end. If this isn't quite happening, you may want to add a little more flour.
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4
Now, finely grate 1 and a half lemons to get the zest. Be careful not to grate the lemons too much! Add the zest to the cake mix, and stir it in.
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5
Pour the cake mix into a well-greased cake tin and bake in the oven for about an hour, or until a skewer inserted into the middle comes out clean with no cake mix on it.
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6
Once the cake is done, take it out of the oven, but not the tin, and set it to one side.
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7
Mix the 85g of caster sugar in a bowl with the juice of about 2 lemons (or more to make the icing uber-lemony). Stir until a paste is formed (it should be quite liquid). Pour the icing over the cake while it's still in the tin.
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8
Let the iced cake cool in the tin before removing it.
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9
Serve! Try not to eat it all in one go. ;-D
